Bacon Broccoli Quiche Recipe
Bacon Broccoli Quiche Recipe photo by Taste of Home
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Bacon Broccoli Quiche Recipe

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Even folks who claim not to like quiche rave about this one! I developed the recipe by combining the best of five others that I'd tried. Now it's a hearty family favorite that always gets star billing at my traditional Christmas morning brunch.
Recommended: Our Best Bacon Recipes
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES: 6-8 servings


  • 2 tablespoons all-purpose flour
  • 1/2 cup mayonnaise
  • 1 tablespoon dried minced onion
  • 1 tablespoon butter, melted
  • 1 teaspoon salt
  • 3 eggs
  • 1-1/2 cups milk
  • 3 cups frozen chopped broccoli, thawed and patted dry
  • 12 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 8 medium fresh mushrooms, chopped
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 sheet refrigerated pie pastry

Nutritional Facts

1 piece: 471 calories, 36g fat (14g saturated fat), 133mg cholesterol, 843mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 16g protein.


  1. In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon, mushrooms and cheese.
  2. Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10-15 minutes before cutting. Yield: 6-8 servings.
Originally published as Bacon Broccoli Quiche in Country Woman Christmas Annual 2004, p14

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ReaderLouise User ID: 4153397 136336
Reviewed Mar. 5, 2014

"I would give this five stars if I cut the salt in half. With all the bacon and the cheese, for my family 1/2 teaspoon salt would have been enough. Otherwise, it was good, baked okay, etc."

Whoerman User ID: 4429695 67650
Reviewed Oct. 1, 2009

"Perfect-- I used gluten free flour and made some in a small pan without the crust for a gluten allergy person and it was great. The rest was made with the crust and it was perfect. This will be made again and again."

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